Lynn demonstrates how to make a cornbread mix, kind of like Jiffy, that you can mix ahead and store in your pantry. You can double, triple, etc. this recipe to make several mixes. Great for a quick bread to go with dinner, soup, etc.

Ingredients:

¾ cup all purpose flour

¾ cup yellow cornmeal

¼ cup powdered milk

½ teaspoon salt

2 teaspoons baking powder

¼ cup sugar

Mix all of the above together and store in a Ziploc bag.

To make cornbread:

Preheat oven to 400°. Spray a muffin tin or 8x8" square baking pan with cooking spray and set aside.

Add to the above mix:

1 egg

¾ cup water

2 Tablespooons melted butter

Pour the cornbread into your muffin tin or baking pan. For muffins, fill 2/3 full and bake approximately 15-20 minutes. Done when toothpick comes out clean.

For square pan, bake about 20-25 minutes. Done when toothpick comes out clean.